Cupping at Finca Deborah for the first time was one of those moments I crave in coffee, where you experience “new” like you haven’t even imagined. The quality level is extremely high and the flavor profiles are unlike anything I had tasted to that point.
There are no words that fully convey how delightful Geisha coffee from Finca Deborah is. Jamison Savage has taken the queen of varieties and married her to wine processing, producing some of the most wildly beautiful coffees we've ever discovered. Jamison has become one of, if not the, foremost producer of Carbonic Maceration experimental geishas in the world. He’s dialed in very unique processes to combine different gases, different pressures, extended times, and different pH levels to create flavor profiles uniquely his own.
V60 Brew Recommendations:
Dose: 20g
Ratio: 1:17
Grind: 8.0/16.0
Bloom: 1:2 for 30s
Total Brew: 3:30
We recommend continuous pours for more tropical fruits.
Echo- Cascara Infused Carbonic Maceration Washed Geisha: This coffee carries the torch of a well-crafted Carbonic Maceration coffee and elevates it even further. Whole cherries are placed into tanks with cascara (coffee cherry husk) and pressurized with CO2 to create a pre-fermentation environment. It is then dried as a washed coffee without fruit. Notes of Cabernet Grape, Lychee, and Honeysuckle.
Vivid- Natural Carbonic Maceration Washed Geisha: This is the gold standard of the Carbonic Maceration process. These coffee cherries were put in a tank full intact, and pumped with CO2, followed by a fully-washed fermentation and drying process.
Symbiosis- Anaerobic Natural Geisha: This coffee highlights the dedication to craft Jamison Savage employs. While the cherries are still whole, they are deprived of oxygen in sealed tanks, with no inert gases added to create a CO2 rich environment naturally, before drying as a natural.
Curious to know more? Read more about Jamison in The Tattered Journal
